Fatih Gunal, Executive Chef

Before you dine on the variety of delicacies we create and serve, it is important to know the rich roots from which these fine gestations came.  As Turkey itself was born, Turkish cuisine developed in the middle of a variety of civilizations and cultures and is a refined cuisine of at least four different nations: Turkic, Arabic, Persian and Greek. Tastes and flavors of these cuisines culminated in the traditional Turkish kitchen in the hands of the best cooks who incorporated the finest ingredients, spices and recipes of the Middle Eastern and European cultures.  The peak of these culinary creations was when it arrived in the Imperial Kitchen of the Ottoman Empire.   You see, it was not only the rich sultans and the people who resided in the palace who dined on these refined tastes; it was every single person in land of Anatolia who indulged in this tasty cuisine.

Get your palate passport ready, cause we are about to take a quick excursion through the various regions of the country that inspired our cuisine.

Our first stop is the  Black Sea region (northern Turkey) where the cuisine is mainly based on corn and hamsi (anchovy) while the next stops in southeastern Turkey including Urfa, Antep, Maras and Adana are famous for kebabs, mezes and dough-based desserts such as Baklava, Kadayif and Kunefe. Western parts of Turkey, where olive trees are grown abundantly, utilize olive oil as major part of their cooking while the cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of the Mediterranean cuisine as they are rich in vegetables, herbs and fish.

A staple in all meals is the authentic Turkish breads prepared from wheat, barley or corn.  Two of the most common breads are Pide (a broad, round and flat bread made of wheat) and tandir ekmegi (baked on the inner walls of a round oven called tandir). 

Our tasting trip ends at the Spice Bazaar (Misir Carsisi) in Istanbul where an abundance of spices are available at every turn and perfectly complement the fresh and frequently used ingredients in Turkish dishes.  Preferred spices and herbs such as parsley, cumin, pepper, paprika, mint, oregano and thyme are paired with eggplant, green pepper, onion, lentil, beans, tomatoes, garlic, cucumber, grapes, apricots, cherries, melon, figs, lemon, pistachios, pine nuts, almond, hazelnuts, watermelons, and walnuts.

While this story is at its end, it is not the end of our journey....

- Fatih Gunal, Executive Chef